u/Chelsealalala

How are you all keeping up with house-made syrups? I’m making 4 quart batches of our honey-cinnamon-vanilla syrup, using 1oz per drink order, and running out in 4 days! We’re a small specialty coffee shop and just opened 4 weeks ago. It’s mostly just me and my partner right now but we’re training 2 employees. I can’t make it during open hours. And side question, are you all ice bathing syrups to cool them to below 70 in 2 hours, below 41 in the next 4? That’s the biggest pain for me.